Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers. (Q43576879)
Jump to navigation
Jump to search
scientific article published in January 2005
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers. |
scientific article published in January 2005 |
Statements
Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers (English)
Ramon S Hall
Sarah J Thomas